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Is there anything better combo than a caprese salad?! Maybe not, but there is a fun new way to enjoy it and present it – on skewers!!! With marinated grilled chicken and two sauces!!!
Yes, my friends caprese salad on a skewer! Perfect for pool parties, BBQ’s or just when you want to taste summer! Chicken caprese skewers could be the appetizer or the main course, either way you and everyone else will LOVE them!
I bet you’re gripping the edge of your seat waiting to find out what the two sauces are!!!
Balsamic glaze & basil pesto!!!!!
Your taste buds will thank me!
Really, these chicken caprese skewers don’t need NEED any sauces at all, but they do take this dish to the next level.
Basil pesto was a given because more basil is always a good idea. The balsamic glaze though…I was scared. I had made balsamic glaze once before, I simmered it way too long and it became a sticky mess. This time I payed attention and it turned into a beautiful tangy sweet sauce that I want to put on everything especially these chicken caprese skewers!
Balsamic vinegar + a little maple syrup transforms water-y vinegar into to a thick sweet sauce. So EASY!
Balsamic glaze truly goes on everything – even vanilla ice cream. I know! I thought it would be weird but it was sooooooo GOOOOD! More please!
Let’s save the ice cream for later, maybe give it a try with your leftover balsamic glaze – for now we are talking about chicken caprese skewers.
Guys, I have to admit that I had the hardest time finding the mini mozzarella balls here in Iowa. Yes I could find a big fresh mozzarella ball and other variations but for obvious reasons the mini mozzarella balls were required for this recipe! Even though we’re right next to Wisconsin sometimes Iowa can be lacking in the cheese department. Yes, we have cheese curds where we live, 1 hour from Wisconsin, but trust me when I tell you they’re not worth eating! Fresh cheese curds are the only way to go. Wisconsin cheese snob over here!
And if you’re like” “um what are cheese curds?” Just do me a favor and visit Wisconsin sometime and try them. They will change your life – especially if you get the squeaky ones, that’s how you know they’re fresh!
Back to the Mozzarella balls story. I was about to resort to asking my grocery store to order them in for me when my mom texted me that her Aldi’s in Wisconsin had some – so did mine! Thank you Aldi’s!!! And then I found them at Target a week later when they weren’t there 2 weeks before. My fridge is currently well stocked with mini mozzarella balls lol!
Everyone must know it’s caprese salad season!!!!
To make these chicken caprese skewers we marinate the chicken in balsamic, olive oil, and a little maple syrup. This helps the chicken to stay nice and moist when you grill it because grilled chicken can dry out so easily. Also more flavor!
Marinated chicken goes onto the grill because grilling = summer and then we cut it into chunks for the skewers once the chicken has cooled. No, we’re not actually grilling the skewers because the mozzarella cheese would melt and make a mess – the skewers are just a fun, festive way to serve the meal. Anything on skewers makes me think of summer. Agree?!
Just look at all the beautiful colors in this dish! BTW that basil is straight from my garden. So proud!
Juicy grilled chicken with sweet grape tomatoes, creamy mozzarella cheese and fresh basil leaves can’t get any better! Until it just did! That sweet tangy balsamic glaze and the garlic-y basil pesto really take this dish over the top!
Which sauce will you chose?!
A little tip from me: it’s best with both. You can even mix them together on your plate! Isn’t life wonderful when you’ve got two sauces to chose from?!
Be still my heart!
P.S. If you’re wanting more caprese salad variations try my loaded caprese salad. One of my fave salads of all times!
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Chicken Caprese Skewers with 2 Sauces
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 8 to 10 skewers 1x
- Category: Appetizer, Entree, Chicken
- Cuisine: Gluten Free
Description
Chicken caprese skewers is a fun twist on the classic caprese salad! The skewers are threaded with marinated and grilled chicken, grape tomatoes, fresh mozzarella balls, and fresh basil leaves. They are served with a balsamic glaze and a basil pesto for dipping. Perfect appetizer or entree for summer parties!
Ingredients
- Chicken
- 1/4 cup balsamic vinegar
- 2 tablespoons pure maple syrup
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- 1/2 teaspoon salt and pepper – each
- 2 chicken breasts
- Balsamic glaze
- 1/2 cup balsamic vinegar
- 1/4 cup pure maple syurp
- pinch of salt
- Basil Pesto
- 1 cup basil leaves, packed
- 1/4 cup nuts or seeds (I used pepitas)
- 1 garlic clove, peeled
- Juice of 1 lemon
- 1/2 cup olive oil
- 2 to 3 tablespoons water, to thin
- salt and pepper to taste
- Skewers
- 8 ounces + a few more mozzarella balls (the kind stored in water)
- 16 ounces grape tomatoes
- Fresh basil leaves
Instructions
- Marinate the chicken: Place the balsamic vinegar, maple syrup, Dijon mustard, olive oil, and salt and pepper into a large zipper baggie, sort of mix it around in the bag. Add the chicken breasts, seal up the bag and place the bag in a dish to catch any leaks. Place the chicken in the fridge and allow it to marinate for at least 30 minutes or up to 12 hours (the longer it marinates the better the flavor will be).
- Grill the chicken: Heat an indoor or out side grill to medium high, brush with olive oil. Grill the chicken 5 to 7 minutes on each side until it’s cooked thoroughly or has reached an internal temperature of 160 degrees Fahrenheit. Allow the chicken to mostly cool and then slice it into 1 inch chunks.
- Make the balsamic glaze: While the chicken is cooking make the sauces. Add the balsamic vinegar, maple syrup, and pinch of salt to a small sauce pot. Turn the heat on high and allow it to come to a boil – reduce to a simmer. Allow it to simmer uncovered for 5 to 8 minutes or until the sauce is reduced and clings to the back of a spoon. Remove from the heat and transfer to a container or serving dish to cool.
- Make the pesto: To a food processor add the basil leaves, nuts or seeds, and garlic clove – pulse until the leaves and seeds have broken down a little. Add the lemon juice and stream in the olive oil. Add 1 to 2 tablespoons of water to thin the pesto out a little so that it’s easy to drizzle. Add salt and pepper to taste. Transfer to a serving dish and set aside.
- Assemble the skewers: You will need 8 to 10 skewers, depending on how long your skewers are. Thread on all of the ingredients in alternating order. I like to thread them in this order: tomato, basil leaf, mozzarella ball, chicken piece, repeat. You may have some chicken leftover depending on how big your skewers are.
- To serve: Serve immediatly with the basil pesto and balsamic glaze on the side for dipping or drzzling.
Notes
Make ahead tips: You could make both sauces up to 1 day in advance. You could also grill the chicken up to 1 day in advance and assemble the skewers just before serving.
You could purchase store bought basil pesto for a short cut. I don’t recommend purchasing bottled balsamic glaze though – it usually has high fructose corn syrup. Besides it’s so easy to make yourself!
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